Ndakala / Kauchu /Ndagaa
In Congolese cuisine, dried anchovies—known as Ndakala—are a popular, protein-rich staple traditionally fried and enjoyed with sides like fufu, chikwanga, or plantains. Because they are dried, the secret to cooking them is a thorough cleaning and rehydration process to remove any sand and grit.
Make a classic Congolese fried ndakala (dried small fish or anchovies) by soaking, cleaning, and pan-frying the fish before stir-frying it with fresh tomatoes, onions, and chili peppers..
Ingredients
Dried ndakala (anchovies or small fish): 1 cup
Vegetable oil: 2–3 tablespoons for frying
Tomatoes: 2 medium, chopped
Onion: 1 medium, diced
Habanero or chili pepper: 1 (optional, adjusted to taste)
Garlic powder or paste: 1 teaspoon
Seasoning/Salt: To taste (bouillon or salt)
Instructions
- Soak and Clean: Soak the dried ndakala in warm water for 15–20 minutes (or overnight) to loosen any sand or dirt. Remove the heads if desired, rinse the fish thoroughly 3 to 4 times until the water runs clear, and drain completely.
- Season: Add a pinch of garlic powder, salt, or your choice of seasoning to the cleaned fish and stir to combine.
- Fry the Fish: Heat a small amount of oil in a pan over medium heat. Add the ndakala and fry until they turn crispy and golden brown, stirring occasionally.
- Add Aromatics: Toss in the chopped onions and tomatoes directly with the fried fish. Sauté everything together until the tomatoes break down and form a rich, thick base.
- Add Spice: Slice or drop in the habanero pepper for heat, letting the flavors meld together for a few minutes on low heat.
- Serve: Remove from heat and serve hot. It pairs wonderfully with traditional sides like fufu or chikwanga.
Watch this video to see how to properly clean, fry, and combine the ingredients for a delicious batch of fried ndakala: